This is based on a recipe from Bon Appetit close to 20 years ago. I made it once back then, forgot about it, then made it for a Hannukah dinner last night. It was incredible - everyone asked for the recipe. It can definitely be made a day ahead, which makes it good for the holidays. As you're cooking, don't worry if the filling seems cloyingly sweet. Once it's combined with the not-very-sweet crust, it all comes together perfectly.
Winter Fruit Tart serves 8-10.
1 C. hazelnuts, toasted and husked
1/4 C sugar
1 C all purpose flour
1/2 tsp cinnamon
7 Tbsp unsalted butter, room temperature
1 egg yolk, room temperature
Finely chop nuts with sugar in food processor. Add flour, cinnamon and salt and blend quickly. Add butter and egg yolk and mix until dough begins to gather together. Press dough into greased 9-inch round removable-bottom tart pan. Make the sides 1/2 inch thick. Prick the bottom with a fork in several places and refrigerate at least 30 minutes. Bake in a preheated 350 degree oven until pale gold, about 30 minutes. Allow crust to cool.
12 oz pitted prunes, finely chopped
6 oz dried apricots, finely chopped
3/4 C dry white wine
2/3 C honey
1/4 C orange-flavored liqueur (I used Triple Sec because it's what we had around - Grand Marnier would be good too)
1 tsp grated lemon peel
Combine fruit, wine and honey in a small heavy saucepan. Cover and simmer over low heat until all liquid is absorbed, stirring occasionally about 20 minutes. Let cool at least 5 minutes, then mix in liqueur and lemon peel. Pour into cooled crust.
I served it with a small scoop of vanilla ice cream - a bit of whipped cream or creme fraiche could also set it off nicely